VARIATIONS:
Blueberry – Combine 3/4 cup fresh or frozen blueberries, thawed, and 2 tablespoons additional sugar.
Apple Raisin – Stir 1/2 teaspoon ground cinnamon into flour mixture. Fold 1 cup chopped peeled apple and 1/4 cup raisins into batter.
Jelly – Spoon 1 teaspoon jelly atop batter in each muffin cup before baking.
Date Nut – Fold 2/3 cup coursely chopped pitted dates and 1/3 cup walnuts or pecans into batter.
Cheese – Stir 1/2 cup shredded cheddar or swiss cheese into flour mixture.
Banana Nut – Decrease milk to 1/2 cup. Stir 1 cup mashed banana and 1/2 cup chopped nuts into batter.
Pumpkin – Increase sugar to 1/3 cup and add 1/2 cup canned pumpkin to egg mixture. Stir 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg into flour mixture. Stir 1/2 cup raisins into batter.
Cranberry: Coursely chop 1 cup fresh or frozen cranberries and combine with 1/4 cup additional sugar. Fold into batter.
- baking powder
- salt
- egg
- milk
- sugar
- all-purpose flour
- cooking oil
Doughnut glaze.
- vanilla extract
- hot tap water
- powdered sugar
- salt
The number of servings depends on the size of your doughnut cutter.
- warm water
- active dry yeast
- sugar
- salt
- large egg fork beaten
- light corn syrup
- white vegetable shortening
- water
- Oil to fry
NOTES : One serving = one slice.
- all-purpose flour
- double-acting baking powder
- baking soda
- salt
- ground nutmeg
- cinnamon
- nuts -- chopped
- zucchini -- coarsely shredded
- vanilla extract
- oil
- sugar
- eggs
- seedless raisins
These are made using a food processer.
Makes 10 to 12 biscuits.
- butter or margarine -- cut into chunks
- salt
- flour
- baking powder
- active dry yeast
- sugar
- buttermilk